Risotto Recipes

Once you have a good risotto base you can add all sorts of different ingredients like beetroot, chicken and those forgotten veggies in the back of the fridge.

Green Pea Risotto with Fennel

This tasty risotto of green peas and fennel goes well when served with freshly grated Parmesan.

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Lobster Risotto

Lobster risotto is a fantastic way to use the meat from the bodies of lobsters, as well as the shells. It is a great second-day dish after you feast on the tails and claws – although this risotto is traditionally done in Sardinia with spiny lobsters, which have no claws.

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Mushroom and Spinach Miso Risotto

This mushroom risotto with a hit of Japanese miso is all about umami. What’s that? The fifth “savoury” taste. The Italians get it from Parmesan and anchovies, and Asian cuisines from soy and miso. Mushrooms have it in spades, so get this satisfying vegetarian dinner started by pan-frying them, add garlic and spring onion, then stir in arborio rice.

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Roasted Pumpkin, Ricotta and Basil Risotto

Roasted pumpkin, carrot, and aromatic thyme are topped with dollops of fresh ricotta for a luscious creamy finish to this quintessential winter risotto.

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Roasted Sweet Potato Risotto with Leek and Parmesan

Dig into this fantastic vegetarian risotto loaded with toasty flavours from roasted sweet potato, caramelised leek and sautéed mushrooms. A double dose of Parmesan ensures a sensational creamy finish.

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Seafood Risotto

This delicious seafood risotto is perfect for any seafood lover and is quick and easy to put together.

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Smoked Trout Risotto

Smooth and creamy Arborio rice combined with the delicate flavour combination smoked trout, mascarpone cheese, lemon and chives make this dish perfect for a dinner for two.

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